This easy salmon teriyaki bowl recipe is a quick and easy weeknight dinner that is healthy and filling! Delicious salmon, fresh veggies like cucumbers, whole grains from rice, and extra protein from edamame make this easy salmon bowl recipe a hit! Bursting with fresh flavors, this meal prep recipe is one you'll want to make over and over!
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Why You Need to Try This Salmon Teriyaki Bowl
Here are the top 4 reasons you need to try this teriyaki salmon rice bowl:
- Cooked sushi bowls are filling, quick, and easy to meal prep for any night of the week!
- Fresh ingredients and whole foods recipe!
- Healthy, full of omega-3s and fatty acids, and naturally gluten-free.
- Easy to customize based on your preferences. Add in your favorite sushi ingredients like salmon, asparagus, shrimp, sesame seeds, or whichever toppings you prefer.
Ingredients & Substitutions
Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.
Wild salmon is my favorite salmon to use. For this salmon teriyaki bowl recipe, we are using teriyaki salmon bites.
You can also use air fryer salmon or seafood like Argentine shrimp or garlic butter halibut.
Pickled green onions with rice vinegar give this teriyaki salmon bowl extra flavor and freshness.
Store-bought teriyaki sauce works as the marinade for the salmon bites and as a sauce topping. Extra teriyaki sauce, sriracha spicy mayo, and yum yum sauce are also delicious toppings.
In place of teriyaki sauce, you can use sesame oil or avocado oil, brown sugar or maple syrup, and soy sauce or coconut aminos.
Fresh veggies like cucumbers provide freshness and a crunchy texture to this teriyaki salmon bowl recipe. Snap peas or carrots are also a great addition.
Sesame seeds also add texture and crunch as well as delicious flavor.
Edamame is a great source of plant protein.
Microwave rice helps to make this recipe quick and easy. You can use white rice, brown rice, quinoa, or cauliflower rice. You can also cook the rice in a rice cooker or on the stovetop.
Creamy avocado provides a fresh flavor. Use a ripe avocado or stir in some simple guacamole.
How to Make These Salmon Teriyaki Bowls
Below are step-by-step instructions for how to cook this recipe. The recipe card at the bottom shows the exact cooking time and temperatures.
Step 1
Dry the salmon using a paper towel. Cut the raw salmon into one-inch cubes, removing the skin if desired.
Marinate the salmon cubes in teriyaki sauce in a separate small bowl for at least 20 minutes in the refrigerator.
Step 2
Add the salmon pieces to the air fryer basket or tray and air fry at 400F for a couple of minutes (about 5 minutes) or until the salmon is done to your liking.
Different air fryer models yield different results for timing, so start on the low end of the time range and add more time if needed.
If you want to make the salmon in the oven on a baking sheet, follow the baking directions from this Greek salmon recipe.
Step 3
While the salmon is cooking, cut the green onion and add it along with cucumbers to the rice vinegar in a small bowl. Cook the microwave rice packet.
Step 4
Once the salmon is cooked, place it on a bed of sushi rice or whichever grain you are using.
Use a slotted spoon to strain the cucumbers and green onions from the vinegar and place them along with the other toppings on top.
Expert Tips
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. You can also make it ahead and stir them together once ready to eat.
- Use microwave rice for ease.
- Don't skip the pickled onions and cucumbers. The vinegar gives this salmon teriyaki bowl recipe an amazing flavor.
Recipe FAQs
Yes, you can make the salmon for salmon rice bowls in the oven. After marinating the fish, place it on a sheet pan lined with parchment paper and bake it for at 400F for 20 minutes (no preheating required.)
I prefer microwave rice because it takes only 90 seconds to prepare. You can use any rice or grain for this bowl.
Other Salmon Recipes You Need to Make!
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Salmon Teriyaki Bowl Recipe with Rice
Ingredients
Bowl Ingredients
- 8 ounces wild-caught Alaskan sockeye salmon
- 1 packet microwave rice 8.5 ounce package.
- 1 small avocado
- ½ medium cucumber diced
- ¼ cup rice vinegar
- 1 regular green onion sliced
- ¼ cup teriyaki sauce
- 1 tablespoon sesame seeds
- 1 cup edamame cooked
Instructions
- Dry the salmon using a paper towel. Cut the raw salmon into one-inch cubes, and remove the skin if desired.8 ounces wild-caught Alaskan sockeye salmon
- Marinate the salmon cubes in teriyaki sauce in a separate small bowl for at least 20 minutes in the refrigerator.¼ cup teriyaki sauce
- Add the salmon cubes to the air fryer and air fry at 400F for about 5 minutes or until the salmon is done to your preference.
- Cut the green onion and add the onion slices and cucumbers to a small bowl. Top with the rice vinegar and allow it to marinate. Cook the microwave rice packet and the edamame according to package directions.1 packet microwave rice, ½ medium cucumber, ¼ cup rice vinegar, 1 regular green onion, 1 cup edamame
- Place the cooked salmon on top of the cooked rice in a bowl. Use a slotted spoon to strain the green onions and the cucumbers from the vinegar. Add the avocado and seasmae seeds along with any other toppings to the cooked rice.1 small avocado, 1 tablespoon sesame seeds
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. You can also make it ahead and stir it together once ready to eat.
- Different air fryer models yield different results for timing, so start on the low end of the time range and add more time if needed.
- Nutrition information is an estimate using an online calculator. It does not include topping sauces.
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